Wednesday, December 29, 2010

Recently, we had a houseful of friends with us during the Thanksgiving weekend and I had an elaborate menu planned for the evening. I wanted to make something simple to serve as appetizers since I was simultaneously getting the main course ready.I always have puff pastry sheets in my freezer. They're perfect to have on hand especially when you're looking to feed a crowd with minimal effort. I used puff pastry to make 2 simple snacks-vegetable and cheese pinwheelsand these savory pesto palmiers.

For the pinwheels, I got the filling ready ahead of time and kept it in the refrigerator till I was ready to make them.

For the palmiers, I just followedIna Garten's recipe. I had a small amount of store bought pesto and some sun-dried tomatoes in oil that needed to be used up so that's what I used.

On a floured surface, roll the puff pastry sheet out to a rectangle and thin it out a bit.

Pulse together the sun-dried tomatoes, pesto, cheese, pepper and walnuts a couple of times to get a coarse paste.

Spread the paste as evenly as possible over the pastry sheet. Roll up the longer sides of the rectangle towards the center so they meet somewhere in the middle. Tightly wrap using plastic wrap and refrigerate until firm.

Preheat the oven to 375 F. Slice the chilled log into 1/2- inch slices and place onto a greased baking sheet.

Bake for 15 minutes or until the palmiers are golden brown. Turn the palmiers over once halfway through baking process if required.

You know, I saw these pesto palmiers (on my iphone) late last night just before hitting the bed and you won't believe, I actually dreamt about these. You, in your party (I have never seen you, so I pictured some imaginary face, which now I have no clue about), serving these to your guests while you prepare the rest. Phew! and I open my inbox in the morning, & BAM, there you are with a sweet comment. :-)

See, this is what happens when you see such yummy stuff late in the night!

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The recipes you see here are ones that have worked for me in my kitchen and have been tailored to suit my palate. There is no guarantee that it would do the same for you. Please use my recipes merely as guidelines and feel free to adapt it to cater to your needs.